Conference Papers (FP)

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Browsing Conference Papers (FP) by Author "Balachandran, K.K."

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    Fish curry in retort pouch
    (Society of Fisheries Technologists(India),Cochin, 1998) Vijayan, P.K.; Gopal, T.K.S.; Balachandran, K.K.; Madhavan, P.
    Flexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation for 24 months. Fish curry was processed using seer fish (Scomberomorus guttatus) in retort pouch of three layer configuration with plain polyester/aluminium foil/cast polypropylene. 210-220 g curry was filled in 17 x 15.5 cm size pouch, exhausted by steam injection for 5 min, heat sealed and heat processed at 121 degree C for 32 min giving F sub( degree ) 11.5. The curry remained sterile throughout the storage period at ambient temperature (25-30 degree C) and retained acceptable sensory characteristics.
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    Heat penetration in fish curry in retort pouches
    (Society of Fisheries Technologists(India),Cochin, 1998) Gopal, T.K.S.; Vijayan, P.K.; Balachandran, K.K.; Madhavan, P.
    Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo
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    Partial drying and smoking to improve the quality of canned catla catla
    (Society of Fisheries Technologists(India),Cochin, 1998) Vijayan, P.K.; Joseph, J.; Balachandran, K.K.
    A method for canning smoked Catla catla to yield an organoleptically acceptable product is described. Fillets of catla blanched in 10% brine for 30 min were made into fingers, partially dried in sun for 2h and smoked for 3h at 45±2°C. The smoked fingers were cooked in flowing steam for 30 min and canned in refined groundnut oil. Control samples were processed excluding smoking in one case and both smoking and drying in the other. Smoked and canned product was rated organoleptically superior. Texture improved significantly in this sample during storage.